Abstract:

Anchovy Engraulis japonicus, a small unutilized fish, is a rich resource of fish protein and oil. The utilization of anchovy protein and oil was studied. A non-bitter fish protein hydrolysate was prepared by exhaustive hydrolysis with proteolytic enzyme. The end product gained by spray dry was a protein-rich white powder with the appropriate ratio of essential amino acids. The results of a biological evaluation on rats indicated that the hydrolysate had a high nutritive value. The product may be used as a protein supplement. Another non-bitter fish protein hydrolysate was prepared by partial hydrolysis with proteolytic enzyme. The spray-dried product with a seafood flavor may be used as seafood flavoring. Polyunsaturated fatty acid concentrates were prepared from anchovy oil by using the urea addition and molecular distillation methods.

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Date 1996/12/01

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